- 3/4 cup cake flour (not self-rising)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 1/2 teaspoons freshly grated lemon zest
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/2 cup plus 1 tablespoon sugar
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 2 large eggs
- 1/4 cup plus 1 tablespoon cream cheese (about 2 ounces), softened
- Preheat oven to 350° F. and line four 1/2-cup muffin tins with paper liners.
- Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.
- In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth.
- Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. Makes 4 cupcakes, serving 2 with leftovers.